Ingredients
11 total- 1 tbsp of olive oil
- 2 cloves of garlic, crushed
- 1 large of onion, finely chopped
- 1 large of carrot, finely chopped
- 500 g of cooked beetroot, we used Gefen Vacuum Packed Beetroot
- 1 large of bramley apple, (about 250g) peeled, cored and diced
- 900 ml of vegetable stock, hot
- 2 tbsp of horseradish sauce
- 4 tbsp of double cream
- 50 g of feta, crumbled
- 1 handful of fresh dill, to garnish
Method
3 stepsStep 1
Heat the oil in a large saucepan and add the garlic, onion, celery and carrot and cook for 6-8 mins, stirring occasionally until softened. Stir in the beetroot, apple and stock. Bring to the boil, cover and simmer for 10 mins.
Step 2
Remove the pan from the heat and whizz in a food processor, or with a stick blender, until smooth. Return to the pan and stir in the horseradish sauce and season to taste.
Step 3
Spoon into serving bowls and drizzle over a little cream. Scatter with feta, dill and black pepper. Serve with toasted rye bread. Make ahead: This soup can be made up to 3 days before and stored in the fridge. Or freeze for up to 3 months.